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Mango and Macadamia Tart

Mango and Macadamia Tart

It’s no secret we frequently daydream about a more tropical existence, especially as the cold sets in for the season. This, however, is the perfect crunchy tart with creamy mango filling topped with candied macadamia to transport your taste buds. Try it nut free with a coconut topper if nuts aren’t your thing!

This recipe originally appeared in Pana Chocolate: The Recipes, by Pana Barbounis.

Ingredients_

BUCKWHEAT TART SHELL
  • Coconut oil, for greasing
  • 160g desiccated coconut
  • 60g activated buckwheat
  • 60g cacao butter, melted
  • 140ml rice malt syrup
  • 3 tablespoons coconut sugar
  • 4 teaspoons baobab
MANGO CURD FILLING
  • 100g coconut butter
  • 80ml coconut water
  • 60ml coconut oil
  • 110g fresh mango
  • 2 teaspoons coconut nectar
  • 70ml rice malt syrup
  • Juice of ½ lime
MACADAMIA NUT TOPPER
  • 25 macadamia nuts, halved
  • 1 tablespoon maple syrup
  • Pinch of Himalayan pink salt
  • 3 pinches of black sesame seeds
COCONUT TOPPER (NUT-FREE OPTION)
  • 40g coconut chips
  • 3 tablespoons desiccated coconut
  • 30g maple syrup
  • 25g coconut butter, melted

Method_

  1. Grease the tart tins with coconut oil, and place baking paper on the base.
  2. Place all buckwheat tart shell ingredients in a bowl and massage the wet ingredients into the dry ingredients until well combined.
  3. Distribute the mixture among the tart tins, then press it in firmly and evenly.
  4. Refrigerate for 15 minutes so the shells can firm up a little before being removed from the tins.
  5. Keep the tart shells in the fridge until required.
  6. Blend all the ingredients in a high-speed blender until smooth.
  7. Divide the mixture into the prepared tart shells and keep refrigerated until serving.
  8. Soak the macadamia nuts in the maple syrup and salt for 1 hour.
  9. Strain the nuts, then arrange them over three circles of baking paper the same size as the tarts. Sprinkle with the black sesame seeds.
  10. Dehydrate at 40°C (104°F) overnight, then store in an airtight container at room temperature until needed.
  11. Combine all the ingredients in a bowl and massage the maple syrup and coconut butter into the dry ingredients.
  12. Arrange the mixture over three circles of baking paper the same size as the tarts.
  13. Dehydrate at 40°C (104°F) overnight, then store in an airtight container at room temperature until needed.
  14. Assembly: Place the coconut or macadamia nut topper (or both!) over the tarts
 
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